Butternut Squash Coconut Curry
Dive into a bowl of creamy, aromatic comfort with this Butternut Squash Coconut Curry recipe, a delightful fusion of sweet, earthy squash and bold, warming spices. Perfect for cozy dinners, this vegan curry combines tender cubes of butternut squash simmered in a luscious coconut milk base enriched with curry powder, turmeric, and cumin. Fresh spinach adds a vibrant pop of nutrition, while a touch of ginger and garlic elevates the flavor profile. Ready in just 45 minutes, it's a wholesome, one-pot meal that's as easy to make as it is nutritious. Serve it with fluffy rice or pillowy naan to soak up every drop of the flavorful sauce. Top it off with fresh cilantro and a squeeze of lime for a zesty finish that will have everyone coming back for seconds. This gluten-free, plant-based dish is sure to become a weeknight favorite!
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Recipe Information
Ingredients
- 1 medium-sized (about 2 pounds) butternut squash
- 2 tablespoons coconut oil
- 1 medium (diced) yellow onion
- 3 cloves (minced) garlic
- 1 tablespoon (grated) fresh ginger
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 14-ounce can canned diced tomatoes
- 1 13.5-ounce can coconut milk
- 1 cup vegetable broth
- 1 teaspoon (adjust to taste) salt
- 2 cups (loosely packed) fresh spinach
- 0.25 cup (chopped, for garnish) fresh cilantro
- 1 whole (sliced into wedges) lime
- (for serving, optional) cooked rice or naan
Instructions
Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes. Set aside.
In a large pot or Dutch oven, heat the coconut oil over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the curry powder, ground turmeric, and ground cumin. Toast the spices for 1 minute to enhance their flavors.
Pour in the canned diced tomatoes and stir to combine, scraping any browned bits from the bottom of the pot.
Add the butternut squash cubes, coconut milk, vegetable broth, and salt. Stir well.
Bring the mixture to a gentle boil, then reduce the heat to low and cover. Simmer for 20-25 minutes, or until the butternut squash is tender and can be easily pierced with a fork.
Uncover and stir in the fresh spinach, allowing it to wilt for 1-2 minutes.
Taste and adjust seasoning, adding more salt if needed.
Serve the curry hot, garnished with chopped cilantro and a wedge of lime. Pair with cooked rice or naan if desired.
Nutrition Facts
Calories |
1330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4954 mg | 215% | |
| Total Carbohydrate | 227.0 g | 83% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 66.0 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 707 mg | 54% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 4573 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
